Melanzane – Rolled Aubergine stuffed with Goats Cheese by Mr Gantzer aka Mike

Sorry no photo – we already ate them.  Maybe next time!

Starter for 4 people

2 aubergines

Slice aubergines 5mm thick longways,

Rub with oil, salt and pepper and put into a hot dry griddle pan until they start to blacken.

Take them off and let them cool.

Meanwhile take 200g of goats cheese, break into small pieces in a bowl add some nice chopped ham with a good flavour (optional), a drizzle of olive oil and some pepper.  When the aubergine is cool, take the cheese mixture and roll into a rough ball the size of a walnut and roll it up in the aubergine slice.  Put your aubergine rolls into an oven proof dish.

For the sauce

Put a tbs of olive oil in a pan.

Blend roughly

1red pepper,

2 tomatoes,

3 cloves of garlic

a pinch of salt

a pinch of sugar

add the offcuts of aubergine

add 2tbs of red wine and a enough water to stop it drying out.

Fry it all together for about 20 minutes on a low heat.

Spread on top of the aubergine rolls add a little parmesan and put in the oven for 15 minutes on gaz mark 6.

2 thoughts on “Melanzane – Rolled Aubergine stuffed with Goats Cheese by Mr Gantzer aka Mike

  1. Pingback: Baked aubergine rolls with ricotta filling recipe. Involtini di melanzane con ricotta. | Chocolate Spoon & The Camera

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